Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
Combine all of the ingredients in a mixing bowl except the cranberries and toss until the brussel sprouts are well coated in the vinegar and oil.
Pour out the bacon and brussel sprouts mixture onto the sheet pan. Place the brussel sprouts cut side down on the ban. Roast for 20 minutes, flipping halfway through. The brussel sprouts should be browned and tender yet still a little firm.
Once the brussel sprouts are done roasting, toss them with the dried cranberries and serve immediately.
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